Contributor Jim Dixon of Real Good Food shares his recipe for a main dish potato salad. I can say it's definitely going to be making an appearance on our dinner table soon!
Oregon albacore tuna is in the markets right now, and so are Walla Walla Sweets. And they taste great together in this potato salad. Have your fish monger cut the skin from an albacore filet (annoyingly called a "loin") and slice the fish into steaks about an inch and a half thick. Warm about a quarter cup of extra virgin olive oil in a skillet over low heat and gently poach the fish, turning frequently, for about 10 minutes. When the tuna turns white, turn off the heat, cover the pan and let it sit for about 20 minutes.
Steam or boil 2 or 3 yellow potatoes; when easily pierced with a knife, let cool and peel. Cut in to bite-sized pieces, place in a large bowl, and toss with about 2 tablespoons of Katz Viognier Honey vinegar. Thinly slice a Walla Walla sweet onion and add it along with the poached tuna and the olive oil used for poaching. Pick the leaves from 6 or 7 parsley sprigs and chop. If you have any in your garden, chop about the about the same amount of lemon verbena leaves; if you can't find verbena, use fresh mint.
Soak a couple of tablespoons of Pantellerian capers* in cold water for 10 minutes, then drain and chop. Add the capers and herbs, along with a good pinch or two of dried Pantellerian oregano*, to the tuna, onion, and potatoes. Drizzle with a little more extra virgin if you feel like it, sprinkle on some flor de sal, grind in a little black pepper, and eat.
* These products from an island off the coast of Sicily can be substituted with regular capers and oregano. For the real deal, though, go to the Real Good Food website for purchasing details.
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